 Summary
I love how you can take a simple mushroom and do so many different things to it. Stuff, saute, cook in recipes for a different flavor and texture, and haunt my husband who just can't get them past his lips!! Hee! Hee!
Cookware used in Recipe
 Large Cookie Sheet View
Prep Time
10 Minutes
Servings
12 - 14
Ingredients: ½ cup Italian-style dried bread crumbs ½ cup grated Pecorino Romano 2 garlic cloves, peeled and minced 2 tablespoons chopped fresh Italian parsley leaves 1 tablespoon chopped fresh mint leaves Salt and freshly ground black pepper ⅓ cup extra-virgin olive oil 28 large (2 ½-inch-diameter) white mushrooms, stemmed
Directions: Preheat the oven to 400o F.
Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.
Drizzle the Large Cookie sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the cookie sheet, cavity side up.
Drizzle remaining oil over the filling in each mushroom.
Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.
Note* The filling for the Braciole and the Bucatini and Meatballs had a lot of the same ingredients in them. Make a big meal with less, overall work.
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